Chinese Food
Butter yolk crispy (including peanut crispy)
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I've been wondering if there's a snack that men, women, old and young like to eat. Until I met yolk crispy... When I was a child, most of the cantonese moon cakes were made of egg yolk and lotus paste. I don't know if it's because of the large-scale industrial production or because it's just a gift for the Mid Autumn Festival. It's really not good to eat. I didn't know that moon cakes were so delicious until I made them myself. I once passed Daoxiang village when I went to Beijing to play. I bought miscellaneous crisps and yolk crisps. But the snacks in Daoxiang village are made of lard. I live in Xinjiang. I have many ethnic friends. For everyone to have the magical existence of yolk crisps, I wrote this recipe. I hope to share it with the family Mei
Cooking ingredients
Cooking Steps
Step1:Salted duck egg yolk is oiled with a small brush and sprayed with cooking wine or wine (I use the dry red here). Put the plate in the oven at 200 ℃ for 10 minutes. Roasted duck yolk with oi
Step2:When the duck yolk is roasted, mix all the materials needed for the oil skin to knead the face (I use the kneading function of the bread machine for 60 minutes in total) and knead out the glove film (the baby who does not know the glove film goes to Baidu to see the bread glove film ). This step is very important. If the oil skin is not kneaded, the bread will leak when it is cris
Step3:Mix the ingredients of the pastry together. Knead evenly. Knead a back cover and put on the plastic wrap for standb
Step4:Even kneading of pastry with purple potato powder or Matcha powder is the pastry of miscellaneous pastry (the same is used for the pastry
Step5:It's called Dousha stuffing (or lotus stuffing). Wrap the salted egg yolk in the way of tangyuan. Wear disposable gloves in this step, or the Dousha will be easy to touch and will not form
Step6:This is the stuffing wrapped with yolk. How cute the fat one is Mei
Step7:My recipe is to make sixty-four yolk puffs. So I divide the pastry and pastry into sixty-four parts (about 19g for each pastry and 13g for pastry). Wrap the pastry with the pastry. It's also the way to wrap the dumplings
Step8:This is the skin of the pastry. Pay attention to it when you wrap it. Pinch it tightly. Don't let the pastry leak out
Step9:Roll the tare wrapped in pastry into long slice
Step10:Roll it up from top to bottom as shown above. Cover with plastic wrap and wake up for 20 minutes
Step11:Wake up and roll the dough into thin slice
Step12:Roll up the short side and wake up for another 20 minute
Step13:The dough is cut from the middle after waking u
Step14:Crispy yolk, like this, press both ends on the chopping board and roll them into a circl
Step15:The miscellaneous crisp is directly pressed down to become the shape in the figure and then rolled into a circl
Step16:After rolling, you can see layers of patterns on the fac
Step17:Put the bean paste or lotus paste stuffing just prepared and wrap it like a bu
Step18:On the oven 180 ℃ for 25 minutes (this step is best adjusted according to your own oven. The temperature is not more than 10 degrees up and down. The time is not more than 5 minutes
Step19:Yolk crisp brush with yolk liquid and sprinkle with sesam
Step20:Such a beautiful mixed cake is bor
Step21:It's so beautiful after packin
Cooking tips:It takes a long time to make yolk crisps, and at least four hours to make them delicious.
